Thanks guys. It feels great making pizza again after not having done it at home for almost 2 year
Toooo busy these days to post on this site, but I am honored to have inspired others to make pizza. To see my name included in another member's home experiments is the greatest honor I can have. I love the pictures of the pizza, BrickStoneOven, and the passion behind it. You made my day!
Wow, thank you Brain for the praise. Coming from you that means a lot. Without your openness in that thread a little while back none of us would be able to replicate your amazing dough.
Pies look great BSO! What size pies are these, 16" or so? Can you tell me more about your oven heat up and maintenance? Looks like you hit the sweet spot temp for this type of pie!
The pizza's were 17" 480g dough balls. I'm really glad I caught Bakeshack's post where he up'd the dough ball size other wise I think they may have been a little bit to small from what I originally planned. The heat up was a breeze honestly because the wood was really seasoned, 3+years; so it caught and kept a flame pretty well. The fire was started in the middle for about an hour, then moved to the right side for about another 2 hours till it got to temp, then I spread the coals along the entire oven wall in a U-shape and left it like that for another hour till it dropped down to temp and evened out. I kind of over fired it to 850ish but the temp dropped down within an hour or so because there wasn't that big of a coal pile. After that I'd just add little pieces of kindling to keep the heat.
I did the U-shape because it's easier to go straight in and out with that size of the pizza and peel. The peel is 17" and the entrance to the oven is just over 18". If the coals were all to one side I'd have to go straight in with the peel then pivot my arm in the oven and launch the pie which I did the first time make bigger pizza's a while back and quickly learned not to again.